Butter Chicken Linguine Delight

This hearty cowboy butter chicken linguine brings together tender chicken and pasta in a rich, creamy sauce that's packed with flavor. The combination of spices, butter, and cream creates a restaurant-quality dish that's surprisingly simple to make at home.

I first created this dish when looking for a way to use up leftover cowboy butter from a steak night. My family was so impressed they requested it twice the following week, and it's now our go-to special dinner that feels indulgent without requiring hours in the kitchen.

Ingredients

• Linguine: Forms the foundation of this dish providing the perfect texture to hold the creamy sauce
• Boneless skinless chicken breasts: Cut into bite-sized pieces cook quickly and evenly
• Extra virgin olive oil: Helps achieve a beautiful golden sear on the chicken
• Paprika: Adds subtle smoky flavor and gorgeous color to the chicken
• Garlic salt: Infuses both the chicken and sauce with aromatic flavor
• Kosher salt: Enhances all the flavors without being as harsh as table salt
• Black pepper: Adds necessary warmth and depth
• Cowboy butter: Is the star ingredient bringing herbs garlic and richness
• Heavy cream: Creates a silky luscious sauce that coats every bite
• Crushed red pepper flakes: Add just enough heat without overwhelming
• Lemon juice: Brightens the entire dish and balances the richness
• Fresh parsley and lemon slices: Provide color contrast and fresh flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add linguine and cook according to package directions until al dente usually 8 to 10 minutes. The pasta should have a slight bite to it as it will continue cooking slightly when added to the sauce. Reserve a small amount of pasta water before draining which can help loosen the sauce if needed.

Season and Sear the Chicken:

Heat your olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Add chicken pieces in a single layer being careful not to overcrowd the pan. Season evenly with paprika garlic salt kosher salt and pepper. Allow the chicken to cook undisturbed for 3 to 4 minutes until a beautiful golden crust forms on the bottom. Patience here is key for developing flavor.

Butter and Flip:

Add half of your cowboy butter to the hot pan around the chicken pieces where it will melt and begin to foam. Using tongs or a spatula carefully flip each piece of chicken to cook the second side. The butter will infuse the chicken with incredible flavor as it finishes cooking through to 165°F about 3 to 4 minutes more. The chicken should be juicy inside with a flavorful crust.

Create the Sauce Base:

Remove the chicken to a plate and tent loosely with foil to keep warm. Reduce the heat to low to prevent burning the butter. Add the remaining cowboy butter to the pan along with heavy cream garlic salt and red pepper flakes. Use a wooden spatula to gently scrape up all the flavorful browned bits from the bottom of the pan. These bits contain concentrated flavor that will enhance your sauce.

Combine and Finish:

Return the cooked linguine and chicken to the skillet tossing gently but thoroughly to coat everything in the creamy sauce. The pasta will absorb some of the sauce making it even more flavorful. Add the lemon juice and toss once more just before serving. This final touch of acidity balances the richness perfectly.

Garnish and Serve:

Transfer to serving dishes and garnish with fresh lemon slices and chopped parsley. The bright green herbs and yellow lemon add visual appeal while also providing fresh flavor. Serve immediately while hot for the best flavor and texture experience.

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The cowboy butter is truly what makes this dish special. I keep a batch in my refrigerator almost all the time now. My daughter once said this pasta tastes like a warm hug on a plate which perfectly describes the comfort this meal brings to our family table.

Make-Ahead Options

This dish is perfect for meal prep. You can prepare the cowboy butter up to a week in advance and store it in the refrigerator. For even quicker weeknight assembly, cut and season the chicken the night before. The entire finished dish will keep in the refrigerator for up to three days in an airtight container. When reheating, add a splash of cream or milk to revitalize the sauce as it tends to thicken when chilled.

Ingredient Substitutions

If you prefer dark meat, boneless skinless chicken thighs work beautifully in this recipe and add even more flavor. For a lighter version, substitute half and half for the heavy cream though the sauce will be slightly thinner. Fettuccine or spaghetti can replace linguine if needed. Vegetarians can swap the chicken for mushrooms and use vegetable broth to deglaze the pan for an equally delicious meatless version.

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Serving Suggestions

This linguine pairs wonderfully with a simple side salad dressed with lemon vinaigrette to complement the flavors in the pasta. Garlic bread makes an excellent companion for soaking up the remaining sauce. For wine pairing, choose a medium-bodied white like Chardonnay or Viognier that can stand up to the creamy sauce without overpowering the dish. For a complete meal experience, serve with roasted asparagus or broccolini.

The Story Behind Cowboy Butter

Cowboy butter originated as a compound butter popular in Western ranch cooking, designed to add enormous flavor to simply prepared meats. Traditional versions include herbs like parsley and chives, garlic, and sometimes hot sauce or red pepper flakes for heat. The name reflects its bold flavors and rustic origins. This pasta dish transforms the traditional steak accompaniment into a sauce base, creating a versatile recipe that brings cowboy cooking traditions to modern pasta cuisine.

Frequently Asked Questions

→ What is cowboy butter?

Cowboy butter is a seasoned compound butter typically made with butter, garlic, herbs (like parsley and chives), lemon juice, and spices including red pepper flakes. It adds rich flavor to the cream sauce in this dish.

→ Can I substitute the linguine with another pasta?

Yes, you can substitute linguine with fettuccine, spaghetti, or even penne. Choose a pasta that will hold the creamy sauce well.

→ How do I know when the chicken is properly cooked?

Chicken is properly cooked when it reaches an internal temperature of 165°F (74°C). The pieces should be golden brown on the outside and no longer pink in the center.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare the components ahead of time. Cook the pasta al dente, prepare the chicken, and make the sauce separately. Combine and reheat gently before serving, possibly adding a splash of cream to refresh the sauce.

→ What can I serve with this pasta dish?

This rich pasta pairs well with a simple green salad, roasted vegetables, or garlic bread. For wine pairing, consider a crisp Chardonnay or Pinot Grigio to complement the creamy sauce.

→ Is there a way to make this dish lighter?

For a lighter version, substitute half-and-half or milk for the heavy cream, use less butter, and increase the proportion of pasta to sauce. You could also add more vegetables like spinach or peas.